A quickie Friday afternoon lunch. Most recipes I've seen for Asparagus Frittatas say it's a spring recipe. I say, whatever. Add a potato and it's a hearty little feast any time of year.
- 6 eggs, beaten
- 1 bunch of thin asparagus, bottoms trimmed off, cut into thirds
- 1 medium potato, diced into 1/2" pieces
- 1/2 yellow onion, diced finely
- 2 cloves of garlic, roughly chopped
- 1/3 cup of feta cheese, crumbled
- 2 tablespoons of oil
- 2 tablespoons light cream
- 1 teaspoon smoked paprika
- salt and pepper
I know it's Friday afternoon but this will delicious Sunday morning so keep going, it's easy I swear!
- Preheat the oven to 350 degrees F.
- On the stove, heat oil in a cast iron skillet or oven-proof saute pan over medium-low heat.
- Add the potato and all it to cook, covered, for about 5 minutes or until it starts to soften and brown slightly.
- Add the asparagus, onion and garlic to the pan and cover. Allow the veggie mix to cook for about another 5 minutes or until the asparagus becomes tender.
- At the same time, in a bowl, beat together the eggs, light cream, salt and pepper.
- Smooth out the veggies into a single layer in the bottom of the pan and cover with the egg mixture. Tilt the pan to allow the egg mixture to evenly distribute.
- Sprinkle the cheese and paprika over the top and gently distribute with the end of a wooden spoon. Continue cooking over a medium to low heat for about 5 minutes or until the bottom sets.
- Transfer the pan to the preheated over and cook for 10-12 minutes or until the frittata is cooked all the way through.
Remove and consume immediately. Serves 4.